Coconut Vegetable Curry | Rajamudi Cold-Pressed Coconut Oil
Indulge in the flavors of South India with our Coconut Vegetable Curry. Made with Rajamudi Cold Pressed Coconut Oil, this creamy and aromatic dish features fresh vegetables, rich coconut milk, and fragrant spices. It's the perfect complement to appams or steamed rice.
Prep Time Cook Time Serves
Try This Coconut Vegetable Curry Recipe - A Creamy Delight Paired Perfectly with Appams or Steamed Rice
INGREDIENTS
- 2 tablespoons of Rajamudi Cold-pressed Coconut Oil
- 1 medium carrot, cubed
- 1 cup of cauliflower florets
- 1 cup of French beans, cut into 1-inch pieces
- 2 medium onions, sliced
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 2-3 green chilies
- 2 bay leaves
- 10 peppercorns
- 1-inch cinnamon stick
- 2 cups of coconut milk
- ¼ cup of soaked cashew nuts, ground to a paste
- A few curry leaves
- Salt to taste
INSTRUCTIONS:
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Heat Rajamudi Cold-pressed Coconut Oil in a pan. Add bay leaves, a cinnamon stick, and whole black pepper. Once they start to sizzle, add sliced onions, green chilies, and ginger-garlic paste. Sauté until the onions become translucent.
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Add cubed carrots, cauliflower florets, and French beans to the pan. Pour in a small amount of water, add salt and curry leaves. Cook the mixture until the vegetables are soft.
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Stir in thick coconut milk and cashew nut paste. Bring the curry to a gentle boil, stirring occasionally.
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Garnish the curry with fresh curry leaves.
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Serve this flavorful Coconut Vegetable Curry with appams or steamed rice. Enjoy your meal!